Gluten-Free Banana Bread

This moist and tender gluten-free banana bread proves that dietary restrictions don't mean sacrificing flavor or texture. Made with a carefully balanced blend of gluten-free flours, this recipe creates a perfectly crumbly yet cohesive loaf that rivals any traditional banana bread. The natural sweetness of overripe bananas shines through, complemented by warm hints of cinnamon and vanilla. Banana bread has been a beloved American staple since the 1930s, when baking powder and baking soda became widely available and home bakers sought creative ways to use overripe fruit. This gluten-free adaptation maintains all the comforting qualities of the original while making it accessible to those with celiac disease or gluten sensitivity. The key to success lies in using a quality gluten-free flour blend and ensuring your bananas are truly ripe—the more brown spots, the better! What makes this recipe special is its versatility and convenience. It's perfect for meal prep, staying fresh for days when properly stored, and it freezes beautifully for up to three months. Whether you enjoy a slice with your morning coffee, pack it for an afternoon snack, or toast it with a smear of almond butter, this banana bread delivers consistent satisfaction. The recipe yields a generous loaf that serves 10-12, making it ideal for sharing with family or having grab-and-go breakfast options throughout the week.

Ingredients

• 2 cupsgluten-free all-purpose flour blend
• 1 tspbaking soda
• 1/2 tspsalt
• 1 tspground cinnamon
• 3 largeripe bananas, mashed
• 3/4 cupgranulated sugar
• 2 largeeggs, room temperature
• 1/2 cupunsalted butter, melted and cooled
• 1 tspvanilla extract
• 1/4 cupplain Greek yogurt
• 1/2 cupwalnuts, chopped optional

Method

1. Preheat the oven to 375°F (190°C). 0:04
2. Grease a 9x5-inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. 0:05
3. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon until well combined. 0:05
4. In a large mixing bowl, mash the ripe bananas with a fork until smooth with only small lumps remaining. 0:05
5. Add the sugar to the mashed bananas and stir until well combined. 0:04
6. Beat in the eggs one at a time, mixing well after each addition. 0:05
7. Stir in the melted butter, vanilla extract, and Greek yogurt until the mixture is smooth and well combined. 0:05
8. Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix; a few small lumps are okay. 0:06
9. If using walnuts, gently fold them into the batter. 0:04
10. Pour the batter into the prepared loaf pan and spread it evenly with a spatula. 0:05
11. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. 0:06
12. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. 0:04
13. Carefully remove the bread from the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing. 0:05